Poached Egg and Salmon
- 6 eggs
- 2 English muffins, split
- 14 cooked asparagus tips
- 16 slices smoked salmon
- 1 tbsp. fresh parsley, chopped
- 1 tbsp. fresh thyme, chopped
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 2 tomatoes
- 2 Tbsps. olive oil
- 3 Tbsps. white wine vinegar
Cooking time 30mins
Whisk together two eggs, parsley, thyme, salt and pepper with a fork until well combined.
Cut four slices of tomato and coat with egg mixture
Heat olive oil over medium heat in a skillet and place tomato slices into hot oil.
Pan fry about 30 seconds on each side, or until tomatoes are a very light brown color.
Lightly toast English muffins.
Bring a medium saucepan of water to low simmer and add vinegar.
Crack four eggs into small ramekins or containers and lower the cracked eggs gently into the simmering water.
Cook eggs about four (4) minutes, rotating very gently with a spoon so that the whites coat the eggs.
When the eggs are finished, gently remove from water.
Place a slice of toasted muffin on your serving plate.
Place six (6) asparagus tips on half the muffin.
Place a tomato slice on top of the asparagus, then a poached egg.
Place four (4) slices of smoked salmon on the other side of the muffin.